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| Beef with Spring Vegetables and Mushroom-Asparagus Rice |
"A vibrant and healthful dish that captures the flavors of the spring season! This easy recipe combines beef roast au jus, mushrooms, asparagus, and snow peas."
Ingredients :
- 1 tablespoon olive oil, divided
- eight ounces assorted clean mushrooms (which includes button, cremini, or small wooded area mushrooms), sliced
- 2 cups reduce-up asparagus
- 2 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 1 (eight.Eight ounce) package deal UNCLE BEN'S® Long Grain & Wild READY RICE®
- 2 teaspoons chopped clean thyme
- 1 (15 ounce) bundle beef roast au jus
- 2 cups clean snow peas
- half pink bell pepper
Instructions :
| Prep : 10M | Cook : 3M | Ready in : 20M |
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- In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
- Heat every other teaspoon oil in identical skillet. Cook and stir asparagus three mins or until asparagus is crisp-tender. Stir in garlic and wine; cook dinner 30 seconds.
- Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
- Meanwhile, warmth red meat according to package deal guidelines. While beef is resting, warmness remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to a few mins until crisp soft.
- Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the beef. Drizzle with au jus. Serve right away.
Notes :
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